Pans Usage Instructions/Precautions
**Non-Stick Series Products**
1. Initially, clean the newly bought non-stick bakeware with a dry, soft cloth.
2. After completing use, cool bakeware to room temperature. Remove the residues with a soft cloth or plastic scraper. If the bakeware is still warm, only use a soft cloth for cleaning.
3. Occasionally, clean bakeware thoroughly with warm water and mild neutral detergent using a soft cloth. Dry the surface with the air gun and then bake at around 80°C for 5– 10 minutes (based on production conditions) to ensure complete dryness before reuse.
4. Never use sharp metal tools, abrasive pads, stiff brushes, or chemical cleaners on the non-stick coating.
5. Avoid storing baked or raw products inside the bakeware for prolonged periods since the accumulated moisture, sugar, and starch residues can corrode and oxidize the metal under the coating, thereby compromising the non-stick properties and the life of the bakeware.
6. Only after the bakeware has completely cooled, then put it away. Stack them neatly in a dry place; do not keep them in damp areas.
7. When you place and take out bakeware, do it vertically to prevent bumping or rubbing which may cause damage to the coating.
8. For demolding, remove baked products in a vertical direction. On automatically operated production lines, make sure the conveyor speed is compatible with demolding movements to reduce abnormal wear.
9. Make it a habit to check the bakeware surface for scratches and wear. Take action against the reason of the unusual abrasion straight away to avoid the situation from getting worse.
10. It's best to clean your coated bakeware with mild or neutral detergents only. Do not use strong acids/alkalis, high-pressure water jets or soaking for a long time.
The unwanted micro-cracks happen due to extreme temperature fluctuations, which allow residues to get through the destroyed coating and wear down the non-stick efficiency of the bakeware.
**Here are some ways for you to avoid the above-described problems:**
(1) It is better to keep the baking temperature of non-stick products below 250°C.
(2) Be careful not to cause heating failure due to uneven heating of non-stick baking utensils.
(3) Do not pass empty baking utensils (unfilled molds) through baking ovens for the sake of air conditioning of the ovens.
(4) When there is downtime on the production line, the bakeware should be removed from the oven to avoid continuous heating.
(5) High temperature steam cooking/cleaning for a long time may cause the non-stick layer to
peel - therefore such methods should be avoided.
